Instant Pot Blueberry Muffins
Instant Pot blueberry muffins are the perfect bite size breakfast that's quick & kids love! If you're looking for a pressure cooker breakfast we've got it!
Servings: 4
Calories: 251kcal
Equipment
Ingredients
- 1 box blueberry muffin mix and ingredients to make it as directed
- 1 spray olive oil spray
Instructions
- Make blueberry muffin mix as directed on the back of the box.
- Spoon about 2 heaping tbsp. of mix into each egg mold hole (about 3/4 full).
- Cover egg mold with foil.
- Pour 1.5 c of water into your Instant Pot and lower down a trivet.
- Put egg mold on to trivet. close lid and steam valve.
- Set to high pressure for 10 minutes.
- Allow to naturally release for 5 minutes, then release rest of steam.
- Lift out egg mold and remove foil.
- Gently push on the bottom of each hole to pop out each muffin and put on a paper towel or plate (leaving them in the mold will make them a bit moist on the outside and they will continue to cook too.
- This recipe will make 2 batches using your egg mold.
Video
Nutrition
Serving: 2oz | Calories: 251kcal | Carbohydrates: 41g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 492mg | Potassium: 68mg | Fiber: 3g | Sugar: 12g | Vitamin A: 70IU | Calcium: 34mg | Iron: 1.5mg